🥧 Amish Peanut Butter Cream Pie
Ingredients:
For the crust:
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1 pre-baked 9-inch pie shell (store-bought or homemade)
For the peanut butter crumbles:
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½ cup powdered sugar
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½ cup creamy peanut butter
For the vanilla custard filling:
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¾ cup sugar
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⅓ cup all-purpose flour
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¼ tsp salt
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2 cups whole milk
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3 large egg yolks, lightly beaten
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2 tbsp butter
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1½ tsp vanilla extract
Topping (optional):
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Whipped cream, for garnish
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Reserved peanut butter crumbles
🧑🍳 Instructions:
1. Make the crust:
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Bake a 9-inch pie shell and let it cool completely.
2. Make the peanut butter crumbles:
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In a small bowl, combine powdered sugar and peanut butter.
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Use a fork or your fingers to blend into coarse crumbles.
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Reserve about ¼ cup for topping.
3. Make the custard filling:
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In a medium saucepan, whisk together sugar, flour, and salt.
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Gradually whisk in milk over medium heat until smooth.
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Cook, stirring constantly, until the mixture thickens and bubbles (about 8–10 minutes).
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Temper the egg yolks:
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Slowly whisk a little of the hot milk mixture into the yolks.
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Then return the yolk mixture to the saucepan.
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Cook 1–2 more minutes, stirring constantly, until thickened.
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Remove from heat. Stir in butter and vanilla. Let cool slightly.
4. Assemble the pie:
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Sprinkle most of the peanut butter crumbles into the cooled pie crust.
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Pour the warm custard filling over the crumbles.
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Chill in the fridge for at least 4 hours or until fully set.
5. Top and serve:
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Before serving, top with whipped cream and remaining crumbles.
🔄 Variations:
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Use chocolate pie crust or add a drizzle of chocolate syrup.
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Make it with homemade vanilla pudding or instant pudding for a shortcut.
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Add a layer of banana slices under the filling for a twist.
Let me know if you’d like a no-bake version, mini pies, or a gluten-free crust option!